Sunday, 15 November 2009
Mint Syrup Part 1
I have never tried this recipe before but I love the smell of mint it is so Refreshing.(yes its another recipe from the River Cottage Preserves book if you haven't got it, its well worth the money) This cordial can according to the recipe be drunk hot or cold, I also think it would be very nice as a sauce for plain vanilla ice cream, as the basis for hot mint tea or cold drink with lashings of ice. What a little odd to be publishing this recipe now. Not at all you can still get loads of fresh mint from Asian shops and market stalls.
Its now soaking in the fridge; part one completed. Now tomorrow night I have to pour boiling water on leave another 24 hours and the following evening strain, bottle and sterilise.
Here's the recipe:
Makes approximately 1 litre
50g freshly picked mint leaves (picked off stalks use leaf only)
juice of 1 lemon (50ml)
1 level teaspoon salt
Check the mint leaves for insect life (we don't want extra meat rations thank you). Then tear the leaves into shreds (I use a mezzaluna and board to chop into fine bits. Add the lemon juice to the mint and then pound with the end of a wooden rolling pin or a pestle and mortar. Add the sugar and the salt and continue to crush the mint leaves to release the menthol essence. Leave to macerate overnight in the fridge.
Pour 600ml of boiling waterover the macerated mint mixture and leave to stand overnight.
Strain the syrup through a fine sieve or muslin into a saucepan. Gently bring to simmering point and simmer for a couple of minutes. Pour into warm sterilised bottles and seal with screw caps or corks.
As it is the syrup will keep unopened for about 4 months but once opened it should be stored in the fridge. If you want to keep it longer it will need to be sterilised in a water bath straight after bottling.
I will add photographs of the processed product once completed.
If this is anything like home made apple and mint jelly, it wil lbe another recipe to go on the yearly list of must make.